QUALITY OF AGRI-FOOD PRODUCTS

Module ANIMAL PRODUCTS

1) knowledge and understanding: The course aims to provide students with knowledge on the main Products of Animal Origin, first of all, their origin and the production systems with which they are obtained. Provide critical elements that allow the student to evaluate the product not only in terms of its intrinsic characteristics (technological, hygienic-sanitary parameters, HACCP) but above all with respect to the origin, the system of agriculture implemented (sustainable vs industrial), so as with respect to transformation systems (traditional vs industrial). Provide information on the effects of production systems, product quality (nutritional, aromatic, and health properties), consumer health, and the environment. Present the results of international research on systems that can guarantee the food safety of products obtained with traditional and eco-sustainable systems. Display the models of valorization of products of animal origin, obtained with different production and processing systems, as well as the main results of research on consumer behavior with respect to the criteria for choosing products of animal origin at the points of sale.

2) ability to apply knowledge and understanding: the student at the end of the course will have full knowledge of the origin and production systems of the main products of animal origin; the ability to discriminate the main effects of production systems, on the quality of products with a critical eye on consumer health and the impact on the environment. The student will acquire full knowledge of the possible models of valorization of animal products, focused on knowing and interpreting the choices of consumers.

3) autonomy of judgment: During the course of the lessons the student is stimulated to acquire his own independent ability to judge the meaning and cultural and professional relevance of the topics covered. In particular, the ability to collect and interpret data helpful in determining autonomous judgments is stimulated through the individual presentation of arguments provided by the teacher, the carrying out of group educational visits; the drafting of papers by the student following bibliographic research; the processing of data collected through online or face-to-face questionnaires. The autonomy of judgment, therefore, develops progressively and requires a personal commitment of the student who will be evaluated during the course of the exam.

4) Communication skills: The ability to communicate information, ideas, and solutions to specialist interlocutors and not specialists, is stimulated through the involvement of students in guided discussions, the collection of interviews with consumers regarding the knowledge of products of animal origin with the consequent elaboration of an individual report, with critical evaluation by the teacher during the exam.

5) Learning skills: The student must acquire the ability to learn and study independently and to keep himself constantly updated on the new knowledge emerging from the research. This ability is stimulated and evaluated, involving the student, in the drafting of in-depth reports and presentations to be exhibited in front of the teacher during the exam.

Lectures, business exercises, assistance to students for lessons that require further study or clarification.

If teaching is given in a mixed formula or remotely, necessary changes may be introduced to what was previously stated in order to comply with the provided and reported syllabus.

Learning assessment may be done remotely if necessary.

As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline.
It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or DSAs), in the persons of professors Giovanna Tropea Garzia.

• Introduction to the course and knowledge of the students' backgrounds.
• Overview of the main products of animal origin.
• European regulations on products of animal origin.
• Analysis of the different farming systems (extensive vs intensive).
• Analysis of the different transformation systems (traditional vs industrial).
• The factors of bio-diversity characterizing products of animal origin: case studies on dairy products.
• Classification and knowledge of dairy products, meat, and “animals of life".
• Quality of the main products of animal origin obtained with traditional vs industrial systems.
• Food safety of products of animal origin obtained with different systems production.
• Aromatic components of products of animal origin obtained with different systems of production.
• Life animals (milk and meat) as a product of animal origin, and hints on the different systems of
• Genetic improvement and technological innovations used for the diffusion of these products.
• System traceability.
• Valorization models of products of animal origin, obtained with different systems of production.
• Development perspectives for products of animal origin.

• Difference between eco-sustainable and industrial agriculture;
• Meaning of Biodiversity;
• Difference between traditional and industrial cheese-making systems;
• Food safety of traditional vs industrial cheeses;
• Aromatic components of traditional vs industrial cheeses;
• Hygiene package for products of animal origin;
• What types of milk on the market do you know?
• Animal product, the importance of "life animals" genetic improvement;
• Which dairy animals do you know [breeds (cattle, sheep, goats, buffaloes) and attitudes)];
• Which meat animals do you know [breeds (cattle, sheep, goats, buffaloes) and attitudes)];
• What breeding systems do you know?
• Importance of native breeds;
• Hints of animal comfort;
• Production parameters (lactation curves, ingestion, body weight change) and reproductive parameters;
• What animal feeding systems do you know?
• Significance of bio-diversity factors in traditional cheese-making systems;
• Which Sicilian and unfamiliar cheeses and their production systems?
• Which Sicilian cured meats do you know ?;
• Meat quality of both live animals and carcasses;
• Perception of the users of the Supply Chain on the Quality of the POAs;
• How do European and Sicilian consumers view traditional products?
• Reflections on business exercises;
• In-depth analysis of the cheeses / cured meats was chosen as a "case study".